Chef Mark Liberman
Executive Chef of Mago
CHEF QUESTIONS & RESPONSES
What is your profession? What do you love most about your job?
I am a chef, currently working on opening a solo project in Oakland, CA. I love creating delicious food for my guests, but I also love the relationships that are created and fostered in the process within the team.
Why are you interested in cooking and food education?
Food education and cooking are an important aspect of creating a sense of community. There are no language barriers when the food and drink is delicious at the table. It is important that the younger generation learn the importance of this.
What first made you interested in food?
I grew up eating a wide variety of cuisines and I always enjoyed new flavors. I became interested when watching old PBS shows such as Great Chefs of New Orleans and Yan Can Cook.
What is the connection between the work you do professionally and the advising work you do for Sprouts?
The premise is very much the same, I always try and make seasonal, interesting recipes. The dishes I create professionally usually have more steps and are a bit more technical but they are both coming from the same place–ingredients that are at their peak.
Why do you think the work that Sprouts is doing is important?
Sprouts is teaching good fundamental skills that once you learned them, they never go away. That is what cooking is, not so much about all the recipes as it’s learning about the craft of cooking. I also think it is pretty amazing to be able to work with such young kids that are so enthusiastic about food!
What is the connection between the work you do professionally and the advising work you do for Sprouts?
Sprouts has helped me become who I am today from a culinary standpoint. When I teach kids at Sprouts, I show them what happens when you follow your dreams and work hard. I show them what kid chefs are capable of doing.
